Zucchini Pie Recipe
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Zucchini Pie

By: Kim Graber 
"Still trying to figure out what to do with the zucchini? Here's a great dish that is absolutely delicious!"

This Kitchen Approved Recipe has an average star rating of 4.0 Rate/Review | Read Reviews (23)

What to Drink?
Wine Sangiovese
Beer Beer
 

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 1/2 cups grated zucchini
  • 3/4 cup buttermilk baking mix
  • 1 tomato, chopped
  • 1/2 cup fresh corn kernels
  • 1/2 cup diced onion
  • 3/4 cup shredded Cheddar cheese
  • 2 eggs, beaten

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter one 9 inch pie plate.
  2. In a medium bowl mix zucchini, buttermilk baking mix, tomato, corn, onion, cheese and eggs together.
  3. Bake at 350 degrees F (175 degrees C) for 45 minutes. Do not cover the dish while it is cooking. Serve warm.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 156 | Total Fat: 6.8g | Cholesterol: 85mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 3 stars. This recipe averages a 4.0 star rating.
Reviewed on Aug. 22, 2003 by dagny21   view full review
This is good, but needs some work. It was very easy, pretty, smelled wonderful and cooked up...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Jan. 23, 2003 by HEATHERLEA   view full review
This was fantastic! I had a lot of zucchini to use so I doubled the recipe and used a larger...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Oct. 19, 2010 by KKH3   view full review
I made this just as written except that I left out the corn and added a half cup of the other...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Oct. 7, 2010 by Rock_lobster   view full review
This recipe absolutely needs some salt, pepper and additional seasoning. My tinkerings...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Nov. 30, 2005 by S&M Gerdes   view full review
Great taste & easy! Wish the cook time was shorter. I have added fresh Basil, mushrooms &...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Aug. 22, 2003 by GBAER   view full review
Very easy, good for breakfast. Don't forget to add some salt and seasonings.
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Feb. 18, 2003 by LUCY JAMESON   view full review
This on is a keeper. I varied it by using a drained can of mild Rotel tomatos and chili...
The reviewer gave this recipe 3 stars. This recipe averages a 4.0 star rating.
Reviewed on Jan. 12, 2011 by 1795april   view full review
Very good, could've used a little more seasoning. Maybe some basil? and more salt...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Aug. 19, 2010 by My Husband's Wife   view full review
Yummy! I doubled the recipe and baked for about an hour in a large casserole dish. Added some...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Sep. 27, 2005 by trisch   view full review
I've been making this recipe for years. It's great as is, and easy to riff. I once served it...

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